Pumpkin Butter
It has been a hot minute since I posted a recipe. My blog posting seemed to go by the wayside. There was building on the off-grid mountain property. We were also getting the old homestead ready to sell. Plus, the everyday lives of my husband and kids took priority. Nevertheless, it’s now May, and I have made a plan to prioritize other tasks. One of these tasks is to catch up on old posts. These are posts that I should have done in the fall. This includes the pumpkin butter recipe. So, either save it for a few months down the road. Or, if you are like me, pull out that pumpkin puree from the freezer you have had since fall. Give yourself a taste of autumn.
Now let’s get down to the heart of the recipe. Pumpkin Butter. Have you ever heard of it? Well, if you haven’t, let me tell you about it. Pumpkin Butter closely resembles Apple Butter. However, it uses pumpkin puree instead. Best of all, it doesn’t require a long cooking time. Also, you should not can pumpkin butter as you are able with apple butter. The pumpkin puree is far too thick to process effectively. So, please do not try. You can freeze it in freezer safe mason jars, if you prefer.
My pumpkin butter is a family favorite. My youngest loves it and she isn’t a huge favorite of many jellies and jams. She definitively prefers my alternative sugar version. I use Swerve in place of white granulated sugar as a 1:1 ratio. It’s her favorite. I love giving it to her. I know it’s one less sugared and carb option at breakfast. She already requests only pancakes and waffles each morning.
Not too sweet and not too overpowering, pumpkin butter is a perfect breakfast spread on toast. Enjoy it on biscuits or English muffins. Try it on minimally sweet pound cake. You can even bake your favorite baked goods with it. Go ahead, give it a try.
Cost to make recipe
Coming Soon
Similar recipe to make
Recipe adapted
Pumpkin butter recipe is an original to Vintage Mountain Homestead. All images and text are original to this website. Please visit our disclaimer page for more information.
Pumpkin Butter
Ingredients
- 5 cups pumpkin puree, …[$0.00]
- 1 cup brown sugar (Swerve works for sugar alternative), …[$
- ½ cup apple cider, …[$
- 1 tsp ground cinnamon, …[$
- 1 tsp Pumpkin pie spice, …[$
- 1 pinch salt, …[$
Instructions
- Mix together all ingredients in the appropriate cooking container.
- For a slow cooker method, set to low and cook for about 5 hours.
- For a stove top method, set a stockpot over medium-high heat and cook down until the mixture thickens. Stir often to reduce scorching. Reduce heat if necessary. Pumpkin butter should be around 200 degrees Fahrenheit.
- This recipe CAN NOT be canned! Ladle butter in clean freezable mason jars with appropriate lids. Last, either freeze for up to six months or store in the refrigerator for about a month.
Pumpkin Butter
Ingredients
- 5 cups pumpkin puree, …[$
- 1 cup brown sugar (Swerve works for sugar alternative), …[$
- ½ cup apple cider, …[$
- 1 tsp ground cinnamon, …[$
- 1 tsp Pumpkin pie spice, …[$
- 1 pinch salt, …[$
Instructions
- Mix together all ingredients in the appropriate cooking container. For a slow cooker method, set to low and cook for about 5 hours. For a stovetop method, set a stockpot over medium-high heat and cook down until the mixture thickens. Stir often to reduce scorching. Reduce heat if necessary. Pumpkin butter should be around 200 degrees Fahrenheit.
- This recipe CAN NOT be canned! So ladle butter in clean freezable mason jars with appropriate lids. Either freeze for up to six months or store in the refrigerator for about a month.